Dark Caramel Syrup
Large Stainless Steel Pot
2 Cups White Sugar
2 Cups Water
1/4 cup Corn Syrup
1/4 cup Maltose (Optional)
1/4 cup light caramel (Optional)
1. In a pot, combine 2 cups sugar, 1 cup of water, and 1/4 cup Corn Syrup. Reserve the other cup of water for later. Turn your stove to “medium-high”
2. Bring the mixture to boil and place a lid on the pot for two minutes. This will allow the steam created during boiling to wash the sides of the pot.
3. Remove the lid and continue cooking until the sugar turns dark amber/red. This will take about 10 to 15 minutes. When the sugar goes from a golden colour to dark amber/red, it will happen very quickly, so don’t leave the pot unattended.
4. If you notice that areas of sugar are turning darker quicker than others, this means your heat is uneven underneath the pot. You can rotate the pot to balance this out, or very gently swirl the sugar.
5. As the temperature approaches 195°C (about 400°F) have the lid, two oven mitts and the reserved cup of water ready.
6. Once the sugar has reached the temperature, or proper colour, remove the pot from the heat and add the cup of water quickly and place the lid over the pot. CAUTION! Adding water to hot sugar results in a lot of sputtering and steaming. The steam and flying blobs of hot sugar can burn, so use your oven mitts and stay back once you add the water.
7. Once the volcanic reaction has subsided, you can start stirring the mixture. This will help dissolve the clumps of undissolved caramel. The temperature of this liquid is still very hot!
8. Upon cooling to about 65°C you can add 1/4 cup of Maltose Sugar (Maltodextrin) and stir until dissolved. This will help give the syrup a thicker consistency the results in a silky texture when added to drink. You can get maltodextrin at any homebrew or wine making shop.
9. The light caramel syrup can be added to give your dark caramel a sweeter taste. If the caramel has been overcooked, this will help balance out the flavour. If you find the dark caramel syrup to have an adequate level of sweetness you can skip it. Light caramel syrup is made the same way as the dark version but you only cook it until it’s a medium amber colour.
10. Store caramel syrup in a glass bottle
I have used this syrup in a number of unique creations. It provides a great depth of flavour and will impress your guests and customers. In the future, I will be adding cocktails that use this as a key ingredient.
Concerns About Whether Caramel is Healthy?
The key concern about caramel colouring is from commercial versions of caramel that are produced using ammonium sulphate, which can produce 4-methylimidazole (4-MEI). This is not applicable to this syrup recipe because that ingredient (ammonium sulphate) is not used for this caramel, which is called Class I or E150 caramel. The commercial version is called Class IV or E150d.